- 6 ounces uncooked linguine
- 4 ounces fresh asparagus, cut into 2-inch pieces
- 3/4 cup milk
- 1/2 (8-ounce) package cream cheese, softened and cut into cubes
- 2 tablespoons chopped fresh dill
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 cup grape or cherry tomatoes, halved
- 4 ounces smoked salmon, cut into thin strips
How to Make It
Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add asparagus. Cook 2 minutes or until asparagus is crisp-tender; drain. Transfer to a serving bowl, set aside, and keep warm.
Combine milk and cream cheese in a large nonstick skillet over medium heat; cook 10 minutes or until melted and smooth, stirring often. Stir in dill and remaining 4 ingredients. Remove from heat. Stir cheese mixture into pasta, tossing to coat. Serve immediately.
The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "The crisp clean flavors of Redbank Sunday Morning Pinot Gris ($16) complements the citrus and herbal ingredients in this recipe. Salmon could also match with red wine, but it's white for me in this recipe."